Cheese Crackers (Low Carb, Gluten Free, Dairy Free)

Before I became Fitler, I used to chow down on crackers (ie. crusty carbs) daily:

In university, I would eat an entire box of Wheat Thins when studying.

FYI: Wheat Thins are baked crackers that taste so damn good they can actually make you undepressed.

As a kid, I used to eat an entire box of Cheese Nips when watching the Price is Right on t.v.

FYI: Cheese Nips are a type of cheddar cheese cracker manufactured by Kraft.

One of the hardest things for me to give up was CRACKERS because I'm crackers for crackers! Nevertheless, I begrudgingly gave 'em up because my body started forming layers of fat on my back resembling sausage rolls.

Holy Buckets of Cheese & Crackers! On June 15, 2013, I invented VERY LOW CARB crackers! OMG OMG and they are so insanely amazing they are beyond emotion. I guess that makes me a Cheese Wiz. And we all know Cheese Whiz adds personality. Just saying.

Place a large piece of plastic wrap over the balls. Get a small glass (see photo) and press the bottom of the glass firmly over each cracker (press all the way down to the cookie sheet... yep, make them into little flat pancakes).

Remove the plastic wrap (duh).

Place in the oven for 10 minutes. Remove the cookie sheet and use your fingers to flip the crackers.

Ingredient Information:

Dr. Sara Solomon is the creator of the Fat Loss Fast System about Intermittent Fasting and Flexible Dieting. She has degrees from McGill University in dentistry (DMD) and physical therapy (B.Sc. PT). She is also a certified StrongFit Coach, CrossFit Level 1 Trainer, ACE personal trainer, NASM fitness nutrition specialist, Mad Dogg Spinning Instructor, Level 2 Buddy Lee Jump Rope Trainer and Ambassador, a Team Bodybuilding.com and BSN athlete, and a retired PRO Fitness Model. Her passion is teaching others how to fuel and move well.